Rice flavoured with ink from squid is the kind of dish that you have to order the day before in most restaurants. Bar Nico have this on the menu but it is often not available. You can buy frozen sachets from supermarkets and make it at home. A minimum of four sachets means the Bomba rice is black rather than grey. I have used prawns so that I could make a good stock with the shells. Previously I have used squid as the protein but it was very chewy and I would rather not risk it. Tomato and parsley add flavour but are all but invisible in the finished dish. The ink adds flavour and saltiness as well as the colour.
I guess this is probably a Mediterranean or Catalan dish but you see it everywhere in Spain. In Conil the idea of serving any fish dish with Aioli is alien even though this is a typical accompaniment elsewhere .
